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Cook the rice according to the directions on the package. Rice cooking time will vary depending on what type of rice you use.
While the rice cooks, start cooking the chicken. In a large pan, heat ½ tablespoon of olive oil. Add chicken to the pan and sauté for 10 minutes. Once the chicken is cooked, remove the chicken from the pan and set aside on a plate.
In the same pan, add remaining ½ tablespoon of olive oil. Heat the oil and sauté onions and garlic for 5 minutes.
Once the onions and garlic have cooked, add in peppers and carrots. Sauté for an additional 3 minutes until they start to soften.
Push the vegetable mixture to one side of the pan.
In a small bowl, whisk together eggs. Add eggs to the pan and scramble on the empty side of the pan.
Once the eggs are cooked, stir together with veggie mixture.
Add black pepper, ginger, red pepper flakes, toasted sesame oil, coconut aminos, thawed peas, cooked rice and cooked chicken back to the pot. Stir over low heat until combined and warm.